Process for producing ham without resting periods for curing

Abstract

A process for producing ham without resting periods for curing, comprising the following steps in which: the pieces of muscle are cleaned, a brine composition is injected into the muscles pieces, a series of controlled-depth incisions is made on the muscle pieces that have been injected with the brine composition, the injected muscle pieces are massaged, and the massaged muscle pieces are stuffed into the casing. The muscle pieces are massaged using a random movement involving the circulation and recirculation of the pieces so as to accelerate the diffusion of the brine composition and to perform curing reactions, thereby producing an essentially uniform muscle consistency free of bruises, tears and / or spots.

Description

TECHNICAL FIELD OF THE INVENTION[0001]The present invention relates to a process for producing meat and food products, more specifically to a process for producing ham without resting periods for curing.BACKGROUND OF THE INVENTION[0002]At present the process for producing hams imply long resting stages to allow the curing of the ham. In this description, the term “resting period for curing” refers to the stage of a process that usually takes place before, during or after the stage of massage, for leaving the pieces of muscle to rest, previously treated with a brine solution, in general conditions of refrigeration, for a period ranging from several hours to several days so that the brine is dispersed in the muscle and performs the curing reaction of the product.[0003]Examples of the current processes for producing ham are described in the documents listed below.[0004]Miguel Marin Labat, in the Spanish patent ES-8304408, describes a procedure for preservation and curing pork hams. In ...

AI Technical Summary

Benefits of technology

[0011]In view of the above, and with the objet of finding solutions to the limitations encountered, it is objet of the invention to provide a process for producing ham without resting periods for curing, said process comprises the steps of cleaning pieces of muscle; injecting the interior of the pieces of muscle with a brine composition; making a series of controlled-depth incisions in the pieces of muscle injected with the brine composition; applying massage to the pie

Problems solved by technology

This implies limitations to a food industry where reducing delivery times and its cost are important, therefore, it is necessary to provide a process for producing food of the type of ham, or similar without resting periods for curing during the process.

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